Wine pair­ing for veg­e­tar­ian 3-bean chili

I’ll Drink To That By Bill St. John, Spe­cial to The Den­ver Post

The Denver Post - - LIFE & CULTURE - Con­tact Bill St John at bsj­post@gmail.com

The fa­mil­iar wine pair­ing rules that go “red with red” and “white with white” are about meat, fowl or fish. No sur­prise that veg­e­tar­i­ans feel that the food-and-wine match­maker has long left them be­hind. But for true suc­cess when pair­ing wine, rather than at­tend to the base pro­tein, al­ways see how much fat, salt and sweet­ness are in the dish as a whole. This de­li­cious stew of toma­toes and beans will taste even more de­li­cious with crisp, low tan­nin, mod­er­ately al­co­holic red and white wines that both clean up af­ter its vegetable fats and tem­per its salt and acid­ity (those toma­toes).

HERE’S THE DISH

Multibean Chili

From “The Sim­ple Art of Eat­ing Well Cook­book,” by Jessie Price

Heat 1 ta­ble­spoon canola oil in a Dutch oven over medium heat. Add 1 large onion, diced, and cook, stir­ring, un­til be­gin­ning to soften. Re­duce heat to medium-low and cook, stir­ring often, un­til very soft and just be­gin­ning to brown. Add 4 cloves gar­lic, minced, 3 ta­ble­spoons chili powder, 1 ta­ble­spoon cumin powder and K tea­spoon cayenne powder and cook, stir­ring con­stantly, un­til fra­grant, 30 sec­onds to 1 minute. Stir in 1 28-ounce canned crushed toma­toes and 3 medium fresh toma­toes, chopped, and three 15-ounce cans beans, one each, all rinsed: dark red kid­ney beans, small white beans, and black beans. Add 3 cups wa­ter and K tea­spoon freshly ground black pep­per. In­crease heat to a boil, stir­ring often. Re­duce heat to a sim­mer and cook, stir­ring oc­ca­sion­ally, un­til the chili has re­duced slightly, 10 to 15 minutes.

AND PAIR IT WITH

Sauvi­gnon blanc is a sure-fire match for most vegetable-based dishes, es­pe­cially if its acid­ity is to the fore. The grape grows in most ev­ery wine­mak­ing re­gion of the globe, but those from cooler dis­tricts tend to have greater acid­ity. Some ex­am­ples are the Loire’s Sancerre (and many other white Touraine wines); sauvi­gnon blanc from South Africa’s West­ern Cape; white wines la­beled sim­ply “Sauvi­gnon” from north­ern Italy; and some from cooler vine­yards along Cal­i­for­nia’s coast. Warm-weather sauvi­gnon blanc may be tasty but they also tend to have lower acid­ity and might poorly match the toma­toes’ abun­dant acid­ity.

SeeFood Me­dia, Ster­ling Jour­nal-Ad­vo­cate

Veg­e­tar­ian Three Bean Chili.

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